Vegan Spaghetti

Cut zucchini into noodles using a spiralizer fitted with the large shredding blade. Set aside.

Combine 1/4 cup broth onion and tomato paste in a large saucepan over medium heat. Cook until onion begins to soften about 3 minutes. Add tomato mushroom garlic oregano thyme tarragon and marjoram. Cook until the mushroom just begins to soften about 3 minutes more.

Stir veggie meat spinach and remaining 1/4 cup broth into the pan with the mushroom mixture. Add an additional 1/4 cup broth if the pan seems dry. Cook and stir until vegetables are tender and sauce is beginning to thicken about 10 minutes.

Stir zucchini noodles into the pan with the sauce and cook to desired firmness 3 to 5 minutes more.